Fizal’s Butter Chicken | Generation Kitchen

Fizal’s Butter Chicken
Ingredients
4-5 tbsp vegetable oil
3 chicken legs with back attached (chopped to 1" size pieces)
1 whole garlic (finely chopped)
3 medium size potatoes (preferably new potatoes, cut to about 1" size pieces)
I small can of tomato paste
1 medium onion (cut in half and sliced)
1 bunch of green onions (chopped in small pieces)
Approx. 2 cups parboiled rice
Curry spice
Coarse sea salt
Process
Prepare and cut the chicken, potatoes, onion, and green onion.
Boil water and cook rice.
Heat a pan and oil. Add garlic and onions to lightly saute.
Add remaining ingredients and spice
Serve hot over rice.
TIPS
The bone adds a lot of flavour to the curry
Rinse the rice before cooking
Adding chick peas or split peas will bulk out the meal - especially for leftovers
Add a twist of lemon to the curry if you’ve accidentally added too much salt
Always add spices last to ensure everything has properly cooked
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Sweet, savory, spicy recipes and relationships
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The generational gap is about to be filled - with delicious,
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Coming together and sharing a meal is the most
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In each episode of GENERATION KITCHEN, the family
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Lovers of food and family will tune in to nostalgia and
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Founded in 2013, 519 Films is an award-winning, creative collaboration with over 60 years of combined experience. ANDY HOURAHINE, BIS, studied film at Ryerson University in 1993 and now acts as the creative director and technical lead on most projects. STEPHEN PANICCIA, CPA, CMA has been working in the film and television industry since his graduation from the University of Windsor’s Honours Bachelor of Commerce Program and the Vancouver Film School in 1997 in a variety of roles including Vice President of Business Affairs, Head of Production, and Executive in Charge of Production. BLAIR JOHANNES has been working in the film and television industry for over 20 years as a stunt performer and coordinator on major Hollywood and TV productions.
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